Preheat oven to 350 degrees. Combine dressing and mustard in a bowl. Coat chicken with mixture and then with crumbs. Place in baking dish and bake for 1

Cut chicken breasts into 3/4-inch cubes. In a medium skillet, melt butter or margarine. Stir in mustard, garlic, parsley, lemon juice and salt. Add chicken; saute over medium heat 5 to 10 minutes, turning chicken until lightly browned on all sides. Sprinkle ..

Combine first 5 ingredients in a medium bowl; stir well. Measure 1 cup apricot mixture, and set aside. Dip chicken pieces in remaining apricot mixture; dredge in crushed pretzels. Place on 2 large baking sheets. Bake at 400° for 15 minutes or until chicken ..

Unwrap artichoke hearts and place on plate. Microwave at High for 4 to 5 minutes, or until defrosted. Drain. Place in 9-inch square baking dish. Arrange chicken over artichoke hearts. Top with olives. Set aside. Place butter in 4-cup measure. Microwave

In skillet cook chicken in butter till tender, about 20 minutes. Remove to platter; keep warm. Measure pan juices; add enough chicken broth to make 1 cup. Return to skillet. Blend together cream and flour; add to broth. Cook and stir till thickened and ..

Melt butter in frypan; add chicken. Cook until browned well on all sides. Add wine, tarragon, thyme, bay leaf, salt and pepper. Bring to a boil. Cover; simmer for 45 minutes or until chicken is tender. Remove chicken to heated serving dish; keep warm. Discard ..

Skin and bone chicken breast halves. Place each chicken breast half between two pieces of clear plastic wrap. Use a meat mallet to pound each piece of chicken slightly. Season each piece of chicken with salt, pepper, and paprika. Arrange chicken pieces in an ..

The lean and green edition of videos show recipes offering low fat and low carbs. However, they are great in taste and flavor. The Dijon chicken broccoli is perfect to serve for a healthy

1. Cut the chickens into serving-size pieces. 2. Combine oil, vinegar, mustard, salt and pepper in a large bowl; add chicken. Marinate for 2 hours, turning once, in refrigerator. 3. Place chicken, skin-side down, on broiler rack. 4. Broil, 6 inches from heat, ..

In a 2-quart saucepan, bring the stock to a boil. Stir in the rice and half of the scallions. Reduce the heat to low, cover the pan, and simmer for 10 minutes. Keep warm. Combine the oil, garlic, and remaining scallions in a 10" glass pie plate. Microwave on ..

Skin and bone chicken breast halves. Place each chicken breast half between two pieces of clear plastic wrap. Use a meat mallet to pound each piece of chicken slightly. Season each piece of chicken with salt, pepper, and paprika. Arrange chicken pieces in an ..

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Saute chicken in butter over low heat, about 20 minutes, or until tender. Remove to a warm platter. Blend flour into pan drippings. Cook over low heat, stirring constantly, until bubbly. Gradually stir in broth and half-and-half. Cook until smooth and ..

MAKING 1. In a bowl, blend mustard, shallots, tarragon, tabasco and a tablespoon of molten margarine 2. Spread this mixture over the chicken, to coat wll and then dredge it in bread crumbs 3. Arrange the chicken in a greased baking dish, add the rest of the ..

MAKING 1. From the chicken packages, remove giblets and necks and save them for the broth; cut the chicken into serving sized pieces 2. In a large bowl, combine oil, vinegar, mustard, salt and pepper and add chicken to it; marinte for a couple of hours and ..

GETTING READY 1. Preheat the oven at 400°F. 2. Use salt and pepper to season the chicken. MAKING 3. Mix mayonnaise with mustard. 4. Take a shallow, lightly oiled baking dish and spread every chicken piece with mustard mayo mixture. 5. Sprinkle some cheese ..

MAKING 1. In a 7-1/2" x 12" utility dish, melt butter or margarine at 450° F for 35 seconds. 2. Add the chicken and coat both sides with melted butter or margarine. 3. Cover the dish and place it in the oven. 4. Cook for 6 minutes. 5. Turn the dish. 6. Cook ..

GETTING READY 1) Preheat oven to 500 degrees. 2) Grease a 10" by 15" pan . MAKING 3) Using food processor, process bread till coarse crumb is produced. 4) Place the crumbs in an 8" or 9" baking pan. 5) Add cheese and melted butter and mix. 6) In another pan, ..

MAKING 1) Reduce the white wine, shallots and tarragon in a small saucepan till only ½ of the liquid is left. 2) Take the pan off the heat and add the mustard, honey, salt and pepper. Stir well. 3) With the honey-mustard sauce, coat the chicken. 4) Grill ..

Whisk together oil, soy sauce, brown sugar, orange juice concentrate and mustard in medium bowl. Place chicken in a shallow glass dish or large heavy plastic bag. Pour marinade over chicken; cover dish or close bag. Marinate in refrigerator at least 2 hours, ..

MAKING 1. In a large skillet, melt 1 tablespoon of the margarine over medium-high heat. 2. When hot, arrange the chicken breasts and brown evenly for about 5 minutes each side. 3. Remove chicken pieces from pan onto a platter and keep aside. 4. Add remaining ..

GETTING READY 1) Remove the giblets and neck pieces from the chicken. Use them later to make chicken broth. 2) Slice the chicken into serve-sized pieces. MAKING 3) In a bowl, add oil vinegar, mustard, salt and pepper. Add in the chicken pieces and mix them ..